- 2 ½ lbs. Yukon gold potatoes
- 2 medium/large leeks sliced (rinsed well)
- 1 tbsp olive oil
- ¾ tsp dried tarragon
- ¾ tsp dried thyme (to make more savory, herbes de provence)
- 5 cups vegetable broth (can use vegetable bouillon dissolved in water or premade vegetable stock)
- Pinch of red pepper flakes
- 1 ½ cups cooked or 1 can (15 oz.) cannellini beans (drained and rinsed)
- Salt and pepper, to taste
- 1 can of corn (including liquid)**
- **If using frozen corn, add another 1⁄2 cup of liquid.
- **If using fresh corn, cut the corn off the cob, but add the cob into the pot to cook (for flavor). Remove the cob before serving.
INGREDIENTS
RECIPE
- Rinse and cube potatoes, leaving the peels intact.
- Add olive oil and leeks in a soup pot or large saucepan and saute over medium heat.
- While sauteing, crumble in tarragon, thyme, and pepper flakes and cook for two minutes.
- Add potatoes and stir to combine.
- Add vegetable stock, cover the pot with a lid, and let simmer until tender, about 10-15 minutes for small and/or cubed potatoes or 20-25 minutes for large potatoes.
- If using unsalted broth, add 1⁄2 tsp of salt.
- When the potatoes are almost cooked, add the can of corn, including the liquid, and stir to combine.
- Remove 1 to 1 ½ cups of soup mixture and place it in a blender. Blend to smooth, and then add back to the pot’s soup.
- Add salt and pepper to taste.
- Add the drained and rinsed cannellini beans.
- Continue cooking until warm throughout.
- Turn off the stove, ladle into soup bowls, and top with chopped parsley, coarse sea salt, and freshly ground pepper.
- Enjoy!